I've never had a Pumpkin Curry, but I imagine it tastes like this one! Eating out is a challenge with my dietary restrictions, so this recipe (like most of them), is a Thai-inspired American fusion that's so easy to make and bursting with flavor! The simplicity of the recipe, easy-to-find ingredients, and general tastiness will make it one you'll make over and over!
Here are a few tips for this quick week-night Pumpkin Curry recipe:
Get all the ingredients ready first!
I often like to prep as I go, but this recipe moves quickly once you start. I like to prep with an audiobook and then blast music while dance-cooking.
Add the spices and shelf-stable items to your pantry.
This recipe is so easy to whip up in a pinch, and while I chose this vegetable combination carefully, it tastes nice with a variety of others. With the spices, coconut milk, and pumpkin on hand, you can whip this beauty up with little planning.
Pumpkin Curry Recipe
Print
Pumpkin Curry with Chicken
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
A Thai-inspired American fusion that's so easy to make and bursting with flavor! The simplicity of this Pumpkin Curry recipe, easy-to-find ingredients, and general tastiness will make it one you'll make over and over!
Ingredients
1 tablespoon coconut oil
2 handfuls green beans, trimmed and cut into 1 inch pieces
1 large red bell pepper, sliced thinly and halved
1 pound chicken, cut into bite-size pieces
2 tablespoons dehydrated garlic
2 tablespoons dehydrated ginger
2 ½ tablespoons red curry paste
1 16 oz can pumpkin
1 16 oz can full fat coconut milk
1 bunch green onions, green stalks cut into 1 cm pieces
5 servings cooked basmati rice
Garnish with lime wedges and add lime juice to taste
Instructions
- Add coconut oil to a pan on medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in oil. Sautee, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
- Add chicken. Cook for approximately three minutes, turning pieces on occasion.
- Add ginger and garlic. Stir constantly for 2 to 3 minutes until garlic begins to brown.
- Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
- Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stove
- Cuisine: Thai-inspired, American Fusion
Keywords: Pumpkin Curry, Thai Curry
Get our Gluten-free Grocery List and access to our Free Resource Library by entering your information below!
Photos of the cooking process
Since this recipe moves fast, you'll want to get your ingredients together and prepared ahead of time.
Sautee the bell pepper and green beans for approximately 5 minutes.
Add chicken and cook for approximately 3 minutes, or until outsides are cooked. Then add garlic and ginger, stirring constantly for 2-3 minutes.
Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
Need to add these gluten-free ingredients to your pantry?
Check out our Shop with gluten-free and Celiac-friendly ingredients I use everyday!
Get unlimited access to our Free Resource Library with Grocery Lists, a Travel Planner, Packing Checklists, and more!
New to Gluten-Free?
Learn about our new Gluten Free Living e-Book & read customer testimonials!
Hungry for more?
Check out our vibrantly gluten-free recipe index <3
With love and gratitude,
❤︎ Jamie
Save this recipe on Pinterest by clicking the ‘save’ button in the top left corner of the picture below:
Leave a Reply